Rain is a funny thing out here. A neighbor 5 miles down the road only got 2.35 inches, which as dry as it is, is still a tremendous blessing. Levi's parents living about 10 miles north got next to nothing but wind and dirt. I consider ourselves, or really the landlord, lucky this time. Though we don't have land of our own, the rain certainly lifts one's spirits. Levi's job has been slow all summer because without rain, farmers don't want to put the extra money in their crops if they are to just be victim to the drought. We now can possibly plant a yard at Levi's. Real grass instead of blow-dirt and weeds. Oh the simple joys in life!
|Deep-ish water and it's moving|
That is the thing to do when it rains in Wichita County - especially when it's a good one. Wichita County has a creek that lies dry for a majority of the year...probably making most who just pass through the county laugh at the signs indicating White Woman Creek. Last night, the White Woman was gushing...running harder than it has in at least the last couple of years. That's what people do in a farming community for fun...watch the White Woman run. You could tell by the flashers and brake lights on the bridge north of Levi's house there was quite a crowd. It was, in fact, the first time I had seen the White Woman with water in it in real life.
|The White Woman Creek|
|Levi's second helping - I forgot to photograph mine and ate it right up!|
For the Shrimp
- 15-18 medium sized shrimp - cleaned, tails on or off your preference
- 3-4 tablespoons of olive oil
- 1 tablespoons of Tony Chachere's Creole seasoning
- 2 teaspoons of chipotle pepper seasoning
- a dash or two of hot sauce - your choice
Saute or grill. To saute, add a little bit of butter and olive oil to a skillet and heat. Add the shrimp and a dash of garlic salt. Cook until pink.
For the Risotto
- 5 tablespoons of butter
- 3 tablespoons of olive oil
- 2 cloves of minced garlic
- 1/4 cup of chopped onion - I used a sweet onion, but I think a regular yellow onion would do fine
- 2 cups of sweet corn - fresh or canned
- 1 cup of orzo pasta or arborio rice
- 1 cup of white wine - something dry is better - I used Kansas wine from here.
- 3 cups of chicken broth
- 1/3 cup of heavy cream
- 1/4 cup of parmesan cheese
- salt and pepper to taste
- fresh basil, optional
Add the corn and orzo. Stir and heat for about 6 minutes. Add the wine and stir constantly until it is absorbed.
Gradually add the chicken broth, about 1 cup at a time, until it is absorbed. It is done cooking when the orzo is tender.
Stir in the cream and parmesan cheese. Season with salt and pepper. Serve immediately with the basil and shrimp.
Levi enjoyed this a lot! It wasn't quite the same as the sweet corn and shrimp risotto I had at Yia Yia's a few years ago but it still tasted good. The spicy shrimp and creaminess and sweetness with the corn still are the best combo. I might try and brighten up the risotto a little more next time with lemon juice. Bacon would also be a good addition to add a little more saltiness.
Wow! That was long, but it feels so good to post right now! Probably should've saved the recipe for later, but it seemed to be an important ending to last night. Maybe it brought the rain. :) I still have stories about the summer - fishing story...don't let me forget. Happy Friday friends!